Bili is the name of a home spiced rum very popular here on Vieques Island and throughout Puerto Rico.
The Quenepa Tree, also known as Mamoncillo produces a fruit that is used in the making of this traditional rum based drink.
Here is a link to an article by Julia Morton published by Purdue University giving a lot of information about the Quenepa Tree.
Typically the local recipe consists of 750ml of white rum, 20 to 30 peeled Quenepa fruits, brown sugar to taste, a cinnamon stick and a vanilla bean or extract.
In the bottle pictured on the left I followed the typical recipe but substituted one half cup local honey for the brown sugar and I used one eighth teaspoon of Chinese Five Spice Powder instead of a cinnamon stick as well as one eighth teaspoon vanilla extract. In the bottle on the right I added some loose German Dried Fruit and Flower Tea along with whole black peppercorns. I omitted the cinnamon and vanilla.
The final bottle pictured was infused with Bay Leaf, a piece of Star Anise, whole Green Cardamon, Whole Nutmeg as well as a local herb called Recao del Monte which has a strong Cilantro like taste.
These spiced infusions should be left to mellow for up to one month before drinking. They can be very refreshing at a beach outing and are normally served over ice and can be garnished with almost any type of local citrus fruit. They may sometimes be laced with more rum in the glass for a more fiery effect.
A true slice of Puerto Rican Life in a bottle!